Selected Properties of Extruded Potato and Chicken Meat

Authors

  • ING-JENQ JEAN,

    1. Authors Jean, Work, Camire, and Bushway are with the Dept. of Food Science & Human Nutrition, Univ. of Maine, 5736 Holmes Hall, Orono, ME 04469–5736. Authors Briggs and Barrett are with AFB, TAD, FED, U.S. Army NRDC, Natick, MA 01760–5018. Address inquiries to Dr. A.A. Bushway.
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  • RICHARD WORK,

    1. Authors Jean, Work, Camire, and Bushway are with the Dept. of Food Science & Human Nutrition, Univ. of Maine, 5736 Holmes Hall, Orono, ME 04469–5736. Authors Briggs and Barrett are with AFB, TAD, FED, U.S. Army NRDC, Natick, MA 01760–5018. Address inquiries to Dr. A.A. Bushway.
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  • MARY ELLEN CAMIRE,

    1. Authors Jean, Work, Camire, and Bushway are with the Dept. of Food Science & Human Nutrition, Univ. of Maine, 5736 Holmes Hall, Orono, ME 04469–5736. Authors Briggs and Barrett are with AFB, TAD, FED, U.S. Army NRDC, Natick, MA 01760–5018. Address inquiries to Dr. A.A. Bushway.
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  • JACK BRIGGS,

    1. Authors Jean, Work, Camire, and Bushway are with the Dept. of Food Science & Human Nutrition, Univ. of Maine, 5736 Holmes Hall, Orono, ME 04469–5736. Authors Briggs and Barrett are with AFB, TAD, FED, U.S. Army NRDC, Natick, MA 01760–5018. Address inquiries to Dr. A.A. Bushway.
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  • ANN H. BARRETT,

    1. Authors Jean, Work, Camire, and Bushway are with the Dept. of Food Science & Human Nutrition, Univ. of Maine, 5736 Holmes Hall, Orono, ME 04469–5736. Authors Briggs and Barrett are with AFB, TAD, FED, U.S. Army NRDC, Natick, MA 01760–5018. Address inquiries to Dr. A.A. Bushway.
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  • ALFRED A. BUSHWAY

    1. Authors Jean, Work, Camire, and Bushway are with the Dept. of Food Science & Human Nutrition, Univ. of Maine, 5736 Holmes Hall, Orono, ME 04469–5736. Authors Briggs and Barrett are with AFB, TAD, FED, U.S. Army NRDC, Natick, MA 01760–5018. Address inquiries to Dr. A.A. Bushway.
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  • Manuscript number 1973 of the University of Maine Agricultural & Forest Experiment Station.

ABSTRACT

Chicken thigh meat (CTM), (0–40%) was mixed with instant mashed potato and twin-screw extruded. Feed moisture content (FMC), (15 or 20%) and screw speed (SS) (250 or 300 rpm) were varied. CTM affected expansion, bulk density, mean cell size, plateau stress, fracturability and solubility. Protein, fat, free fatty acid and ash increased and carbohydrate decreased as CTM increased. Extrudates produced at low feed moisture (15%) had higher compressive resistance, fracturability and solubility. Extrudates produced at high feed moisture (20%) had higher bulk density and mean cell size. Screw speed had no influence except on expansion degree (p≥0.05). Increased CTM changed microstructure from rough, thread-like sheets to a flat, agglomerated carbohydrate-protein laminar phase. Panelists reported no differences in overall acceptability among 0% CTM extruded at 20% FMC, 20% CTM extruded at 15% FMC and 20% CTM extruded at 20% FMC.

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